If you’re ready to turn a classic breakfast favorite into an irresistible dessert, you’re going to fall head over heels for this Cinnamon Roll Poke Cake. Imagine all the cozy flavors of a gooey cinnamon roll, but transformed into a delightfully moist cake that’s dripping with cinnamon sugar and topped off with a dreamy cream cheese glaze. Every bite brings that familiar warmth, but with a playful poke cake twist that soaks up every bit of sweet cinnamon goodness. Whether you’re baking for a holiday, brunch, or just because, this cake is sure to win over any crowd!

Cinnamon Roll Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Don’t you love recipes where a few simple ingredients join forces to make something truly magical? Each component here pulls its delicious weight, creating the taste, texture, and melt-in-your-mouth appeal that makes Cinnamon Roll Poke Cake so unforgettable.

Vanilla or white cake mix: This is our soft, moist foundation—just add what the box calls for (usually eggs, oil, and water) for ultimate convenience.
Light brown sugar: Brings deep, caramel-like sweetness that pairs perfectly with cinnamon.
Ground cinnamon: The star spice that gives the cake its classic cinnamon roll flavor!
Sweetened condensed milk: Poured into the poked holes so every bite is decadently moist and sugary.
Heavy cream: Makes the glaze rich and luxurious, with that signature creaminess.
Cream cheese (softened): For a tangy, velvety glaze that’s just like cinnamon roll frosting.
Powdered sugar: Sweetens and smooths the glaze for a luscious finish.
Vanilla extract: Adds warm, bakery-style aromatics to the glaze.
Milk (as needed): Helps thin the glaze so you can drizzle or spread it just the way you like.

How to Make Cinnamon Roll Poke Cake

Step 1: Bake the Cake

Start by preheating your oven to 350°F (175°C). Follow the directions on your cake mix box to prepare the batter—the kind that calls for eggs and oil—and pour it into a greased 9×13-inch pan. Slide the pan into the oven and bake until the top is golden and a toothpick poked in the center comes out clean. Let it cool for just 5 minutes—the magic happens while it’s still warm!

Step 2: Poke & Soak

Now comes the fun part that sets poke cakes apart! Use the end of a wooden spoon to make holes all over the cake, spacing them about an inch apart. In a small bowl, stir together sweetened condensed milk, brown sugar, and cinnamon until you have a gorgeous, fragrant syrup. Pour this cinnamon swirl mixture slowly over the cake, letting it drip down into each hole—don’t rush, let the cake drink up every bit of goodness. Once soaked, let your Cinnamon Roll Poke Cake cool completely.

Step 3: Mix the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until it’s super smooth and creamy. Add in powdered sugar, vanilla extract, and heavy cream, beating until the glaze is fluffy and pourable. Add a splash or two of milk if it needs thinning. This glaze is what gives your Cinnamon Roll Poke Cake its signature, irresistible topping.

Step 4: Glaze & Chill

Spread or drizzle the luscious glaze over your cooled cake, making sure it seeps into every nook and cranny. The glaze will set a little as it chills, turning almost like the classic cinnamon roll icing. Pop the whole pan into the fridge for at least an hour before slicing—your patience will be so worth it when you see those gorgeous, cinnamon-soaked layers!

Step 5: Serve & Enjoy

When it’s time for dessert, you can serve your Cinnamon Roll Poke Cake cold for a creamy, chilled treat, or let it come to room temperature for a softer bite. Either way, your guests (or just your lucky self!) will be all smiles.

How to Serve Cinnamon Roll Poke Cake

Garnishes

To make your Cinnamon Roll Poke Cake look as good as it tastes, sprinkle a handful of chopped pecans on top or swirl on a touch of caramel sauce right before serving. Even a light dusting of cinnamon or a few white chocolate curls will instantly elevate every slice. Don’t be shy—pile on those toppings for a showstopper finish!

Side Dishes

This richly spiced dessert pairs beautifully with a scoop of vanilla ice cream, a generous dollop of whipped cream, or even a side of fresh berries for a bright, tart contrast. If you’re serving it at brunch, a cup of strong coffee or chai tea will play up all those cozy cinnamon vibes.

Creative Ways to Present

Turn slices of Cinnamon Roll Poke Cake into parfaits by layering with extra glaze and whipped cream in jars, or cut into squares and serve on a cake stand drizzled with extra icing. For parties, try baking the cake in muffin tins for adorable, personal-size portions that mimic mini cinnamon rolls!

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Roll Poke Cake keeps wonderfully for up to four days. Just cover your baking dish tightly with plastic wrap or transfer individual squares to an airtight container in the fridge to keep them fresh and moist.

Freezing

You can freeze the cake (without glaze) tightly wrapped for up to two months. When you’re ready, thaw it overnight in the fridge and glaze just before serving for best texture and flavor—it’s perfect for prepping ahead during the holidays!

Reheating

If you prefer your cake a little warm, just microwave individual slices for 10 to 15 seconds until gently heated through. The cream cheese glaze will melt slightly, making every bite even gooier and more decadent. Just be careful not to overheat so it stays nice and moist.

FAQs

Can I use a homemade cake base instead of a mix?

Absolutely! If you have a favorite from-scratch vanilla or white cake recipe, it will work beautifully for your Cinnamon Roll Poke Cake. Just make sure it bakes up soft and fluffy so it can absorb the cinnamon syrup.

Is there a way to make it dairy-free?

For a dairy-free version, try using plant-based condensed milk, dairy-free cream cheese, and your favorite non-dairy milk and cream substitutes. The results will still be delicious and satisfying!

What tools do I need for making poke cake?

You don’t need anything fancy—just a 9×13-inch pan, the end of a wooden spoon for poking holes, and a few mixing bowls and a whisk. This cake is as low-stress as it gets!

Can I add nuts or other fillings?

Definitely! Chopped pecans, walnuts, or toasted almonds can be stirred into the cinnamon filling or sprinkled on top for extra crunch and flavor. Raisins or mini chocolate chips make fun mix-ins too!

How long does this cake need to chill?

Give your Cinnamon Roll Poke Cake at least one hour in the fridge after glazing so it sets and all the flavors meld. If you’re not in a rush, overnight chilling makes it even more delicious!

Final Thoughts

If you’ve never tried a Cinnamon Roll Poke Cake before, now’s your moment to bring a little wow to your dessert table. It’s easy, it’s indulgent, and it’s the kind of bake you’ll want to make again and again. Go ahead—treat yourself and your loved ones to the gooey, cinnamony, cream cheese–topped magic of this crowd-pleaser. You won’t regret it!

Cinnamon Roll Poke Cake Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 45 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the heavenly flavors of a Cinnamon Roll Poke Cake with a luscious cream cheese glaze that will have everyone coming back for more. This easy-to-make dessert is perfect for any occasion, from holiday gatherings to potlucks.

Ingredients

Scale

Cake:

1 box vanilla or white cake mix (plus ingredients listed on the box)

Cinnamon Filling:

1 cup light brown sugar (packed)
2 tablespoons ground cinnamon

Topping:

1 (14 oz) can sweetened condensed milk
1 cup heavy cream
4 oz cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (as needed for glaze consistency)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Prepare and bake the cake mix in a 9×13-inch pan.
Poke holes: Using a wooden spoon handle, poke holes in the cake.
Prepare cinnamon filling: Mix sweetened condensed milk, brown sugar, and cinnamon. Pour over the cake.
Make glaze: Beat cream cheese, powdered sugar, vanilla, and heavy cream. Drizzle over the cake.
Chill: Refrigerate the cake for at least 1 hour before serving.